Fontinella Cheese Burger Food

FONTINELLA CHEESE BURGER

Fontinella Cheese Burger image

In a moment of weakness, I purchased a whole wheel of Fontinella cheese....like 8 pounds. Now I trying to find uses for it so I don't eat it all right from the refrigerator!

Provided by Cook4_6

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb ground beef, formed into 4 hamburger patties
4 ounces sliced mushrooms (canned or precooked)
3 ounces bacon bits
4 ounces fontinella cheese, sliced

Steps:

Preheat oven to 375°.
Grill patties or place 4 patties in non-stick baking pan and bake for 5-8 minutes.
Add mushrooms and bacon bits and top with Fontinella.
Bake for an additional 3-5 minutes.

Nutrition Facts : Calories 366, Fat 26.1, SaturatedFat 9.6, Cholesterol 100.7, Sodium 571.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 29.9

THREE-CHEESE FLORENTINE BURGERS

Three-Cheese Florentine Burgers image

We love cheese. It's an ingredient that's always in my fridge. I came up with this recipe to showcase one of our favorite combinations: spinach and cheese! -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1-1/3 cups fresh baby spinach
1 tablespoon plus 1-1/2 teaspoons balsamic vinaigrette
BURGERS:
1 large egg
1/3 cup fresh baby spinach, finely chopped
3 tablespoons crumbled feta cheese
3 tablespoons shredded Asiago cheese
3 tablespoons chopped red onion
1 tablespoon plus 1-1/2 teaspoons ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
4 ounces fresh mozzarella cheese, sliced
4 whole wheat hamburger buns, split

Steps:

Place spinach in a small bowl. Drizzle with vinaigrette and toss to coat; set aside., In a large bowl, combine the egg, chopped spinach, cheeses, onion, ketchup, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with mozzarella cheese. Grill 1-2 minutes longer or until cheese is melted. Serve on buns with spinach mixture.

Nutrition Facts :

FONTINA PASTA

Fontina Pasta image

I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.

Provided by Lori Mama

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb mushroom, sliced
1/4 cup butter
4 tablespoons flour
3 cups milk, hot
4 cups pasta, such as penne, ziti, rigatoni etc
3 cups Fontina cheese
salt and pepper
1/4 teaspoon nutmeg (to taste)

Steps:

Cook pasta until just done. Don't overcook. Drain and place in large bowl.
Over medium heat in medium sized pot melt the butter.
Add the sliced mushrooms and saute until just browned.
Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
Add the hot milk and cook until just thickened.
Add the seasonings to your taste.
Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
Cover and bake at 350°F for 25 minutes or until bubbling.

Nutrition Facts : Calories 920.7, Fat 45.2, SaturatedFat 27.3, Cholesterol 150.1, Sodium 827.1, Carbohydrate 87.1, Fiber 3.8, Sugar 3.9, Protein 41.6

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